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Vegan chocolate cake

Vegan chocolate cake for all chocolate lovers! This dense, rich and very chocolatey cake with wild blueberry cream in between the layers is an easy to make delicious vegan cake for everyone.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine vegan
Servings 10


Vegan chocolate cake

  • 1 cup Plant-based milk for coffee Or other delicious plant-based milk which is suitable for baking.
  • 1/2 tbsp apple cider vinegar You can also use white wine vinegar.
  • 100 grams / 3,5 oz vegan chocolate I recommend half vegan milk chocolate and hald vegan dark chocolate.
  • 45 grams / 3 tbsp (not heaped) nut butter such as almond or cashew butter
  • 40 grams / ~3 tbsp (not heaped) coconut oil Use 3 tbsp other oil or apple sauce if you don't want to use coconut oil.
  • 130 grams / 1 cup (even, not heaped) all-purpose wheat flour You can also use about 30 grams almond flour and 100 grams all-purpose flour for bit more texture.
  • 25 grams / 1/4 cup cocoa powder or cacao powder
  • 150 grams / 3/4 cup light brown sugar or coconut sugar Light brown sugar makes the cake a bit sweeter and moist.
  • 4 grams / 1 tsp baking powder
  • 3 grams / 1/2 tsp baking soda
  • 3 grams / 1/2 tsp salt

Decorating the cake

  • 4 cups vegan whipped cream
  • 1 cup wild blueberries or blueberries or 1/3 cup wild blueberry jam
  • 1 cup blueberries on top of the cake


  • Preheat oven to 180 C / 356 F. Line a 22 cm (8,5 inch) springform pan with parchment paper or you can also grease the bottom and edges of the pan
  • Mix milk and vinegar together and set aside.
  • Melt chocolate in a water bath. Mix almond butter and coconut oil to the melted chocolate.
  • Combine all dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda and salt.
  • Mix wet ingredients to dry and pour the cake batter into the pan.
  • Bake for 35-40 minutes. Make a toothpick test from the middle of the cake after about 35 min.
  • The cake should be quite firm in the middle but there should be some batter left in the toothpick. If the toothpick is dry, the cake is too dry.
  • Let cake cool after baking in the pan. Remove from the pan after about 15 minutes.
  • The cake is easier to cut after it has been in the fridge for at least an hour. You can also leave the cake in the fridge overnight and cut it into layers when it's totally firm.
  • Use a sharp large knife to cut the cake into three even layers.
  • Mix whipped cream and blueberries or blueberry jam together and spread on the cake layers.
  • Decorate the cake with blueberries.
Keyword blueberries, chocolate cake
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